"This delicious, cream-like soup is served at our family's Thanksgiving dinner every year."

                                                    1 h 15 m8 servings114 cals

Ingredients

✔6 cups chicken stock
✔1 1/2 teaspoons salt
✔4 cups pumpkin puree
✔1 teaspoon chopped fresh parsley
✔1 cup chopped onion
✔1/2 teaspoon chopped fresh thyme
✔1 clove garlic, minced
✔1/2 cup heavy whipping cream
✔5 whole black peppercorns

Directions

(1)  Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
(2)  Puree the soup in small batches (1 cup at a time) using a food processor or blender.
(3)  Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

"This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat."

                                                                    6 h 30 m8 servings333 cals

 

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
1/2 cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
1/4 cup vegetable shortening (such as Crisco(R))
1/4 cup vegetable broth, or more if needed

Directions

• Prep
  30 m
• Cook
  6 h
• Ready In
  6 h 30 m

(1)  Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
(2)  Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. (3)  Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

                                                                      7 h 15 m8 servings434 cals 

Ingredients

✔1 onion, chopped
✔1 (16 ounce) can chili beans
✔1 (15 ounce) can black beans
✔1 (15 ounce) can whole kernel corn, drained
✔1 (8 ounce) can tomato sauce
✔1 (12 fluid ounce) can or bottle beer
✔ 2 (10 ounce) cans diced tomatoes with green chilies, undrained
✔1 (1.25 ounce) package taco seasoning
✔3 whole skinless, boneless chicken breasts
✔1 (8 ounce) package shredded Cheddar cheese (optional)
✔sour cream (optional)
✔crushed tortilla chips (optional)

Directions

• Prep
  15 m
• Cook
  7 h
• Ready In
  7 h 15 m

(1)  Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
(2)  Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

• Tips; -Easy Cleanup- Try using a liner in your slow cooker for easier cleanup.

"This soup embodies all the wonders of Italian cooking: Italian sausage, garlic, tomatoes and red wines. Serve with hot bread and salad for a delicious meal. Garnish with Parmesan cheese."

                                                                  1 h 35 m8 servings324 cals

Ingredients

✔1 pound sweet Italian sausage, casings removed
✔1 cup chopped onion
✔2 cloves garlic, minced
✔5 cups beef broth
✔1/2 cup water
✔1/2 cup red wine
✔4 large tomatoes - peeled, seeded and chopped
✔1 cup thinly sliced carrots
✔1/2 tablespoon packed fresh basil leaves
✔1/2 teaspoon dried oregano
✔1 (8 ounce) can tomato sauce
✔1 1/2 cups sliced zucchini
✔8 ounces fresh tortellini pasta
✔3 tablespoons chopped fresh parsley

Directions

(1)  In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
(2)  Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
(3)  Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

"This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

                                                                45 m8 servings195 cals

Ingredients

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

(1)  Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
(2)  In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
(3)  Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

"This is a good way to use leftover ham, quite inexpensive, and VERY tasty. I hope that you enjoy it. Some people like to add carrots or other types of vegetables. Don't forget to serve with buttered bread toasted in the oven."

Ingredients

✔1 cup chopped onion
✔1 teaspoon vegetable oil
✔1 pound dried split peas
✔1 pound ham bone
✔1 pinch salt and pepper to taste

Directions

(1)  In a medium pot, saute onions in oil. Add the split peas, ham bone, and enough water to cover ingredients; season with salt and pepper.
(2)  Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook.
(3)  Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

here are some photos for you and more ideas as well 😊

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